Friday, November 20, 2009
3 cups all-purpose flour
1 tablespoon baking powder
1 1/8 teaspoons salt
2 1/2 tablespoons sugar
1 cup whole milk
1/2 cup water
1/4 cup buttermilk
1/4 cup vegetable oil
10 drops yellow food coloring
1. Heat up a waffle iron.
2. Combine flour with baking powder and salt in a large bowl.
3. In a separate medium bowl, combine eggs and sugar with an electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.
4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned. Repeat with remaining waffle batter.
6. When waffles are cool, seal them up in freezer bags and freeze.
7. When preparing waffles to eat, cook as with the original: In a toaster on the lowest setting until browned. You may have to break or cut waffles in half so that they fit all the way into your toaster.
Makes 8 to 9 waffles.
Tidbits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo waffle varities:
For Buttermilk Waffles
Use 1/2 cup milk, 3/4 cup buttermilk, and 3/4 cup water.
For Blueberry Waffles
Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
For Whole Wheat Waffles
Use 1 1/2 cups all-purpose flour and 1 1/2 cups whole wheat flour. Also, increase water to 3/4 cup.
• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
**Use whole wheat flour, splenda, and apple sauce in lieu of the oil. I also added about 1 tsp of brown sugar and 1/2 tsp of cinnamon as others have recommended. I followed another users recommendation to seperate the whites from the eggs (beated until fluffy) and folded them into the batter as the final step--turned out nice and fluffy